Dough experts Tom “The Dough Doctor” Lehmann and Jeff Zeak teach us how to make pizza dough in this 4-part series. See also: How to Make Pizza Dough pt.1a How to Make Pizza Dough pt.1b How to Make Pizza Dough pt.3 … More
Dough Information Center
How to Make Pizza Dough pt. 1b
Dough experts Tom “The Dough Doctor” Lehmann and Jeff Zeak teach us how to make pizza dough in this 4-part series. See also: How to Make Pizza Dough pt.1a How to Make Pizza Dough pt.2 How to Make Pizza Dough pt.3 … More
Dough Information Center
How to Make Pizza Dough pt. 1a
Dough experts Tom “The Dough Doctor” Lehmann and Jeff Zeak teach us how to make pizza dough in this 4-part series. See also: How to Make Pizza Dough pt.1b How to Make Pizza Dough pt.2 How to Make Pizza Dough pt.3 … More
Tom Lehmann: In Lehmann's Terms
Flour power
I’m sure that, by now, most of you have wondered if the price of flour will ever come back down again. For many of us, it can’t come down fast enough. Our bottom lines aren’t just hurting; they’re in serious trouble. With the escalating price of cheese, meats, and now tomatoes and fresh vegetables, … More
Tom Lehmann: In Lehmann's Terms
In Lehmann's terms: The rising cost of flour
QUESTION: Why have flour prices been skyrocketing? ANSWER: To fully appreciate what is happening, we need to go back a number of years, to when many people moved from rice-based diets to wheat-based diets. This change was enacted mostly due to the tight supplies of rice and the abundance of wheat in the world … More
Tom Lehmann: In Lehmann's Terms
In Lehmann's terms: pan and dough dilemmas
QUESTION: We want to start making personal pan pizzas, but we’re put off by the high cost of the pans; do you have any suggestions? ANSWER: You may find a more reasonably priced alternative to buying new pans for personal-size deep-dish pizzas. Check around with your local used bakery equipment suppliers to see … More
Tom Lehmann: In Lehmann's Terms
In Lehmann's terms: calzones and conveyors
From time to time, I get asked the question “Where have you had the best pizza?” In all probability, my answer was, “The last one I ate.” Except for the one and only pizza that was made with ketchup for pizza sauce, I don’t think I’ve ever had a pizza that I didn’t like in some … More
Tom Lehmann: In Lehmann's Terms
In Lehmann's terms: sugar and oil dilemmas
QUESTION: What’s the difference between regular white table sugar and brown sugar? ANSWER: The difference between sugars in a dough recipe is very little. The only real difference is with regard to the slightly darker color of the dough with the use of brown sugar, otherwise, they both provide nutrient for the yeast to metabolize. With … More
Dough Information Center
Whole-wheat or multi-grain pizza crust
We are now entering into a time when a greater number of our customers want to feel good about eating pizza. In order for them to feel good though the pizza that they purchase must effectively get across the message that the pizza in question is more than your regular … More
Tom Lehmann: In Lehmann's Terms
How do I calculate the cost of my dough?
Question: How do I calculate the cost of my dough? Answer: Many of us have spread sheets that will automatically calculate our dough cost for us, but many of the small operators don't have that nifty tool available to work with, so they must revert to the old, tried and … More
Food & Ingredients
In Lehmann's terms
Question: We are having a continuing problem with our dough over-rising in the cooler. What are we doing wrong? Answer: Blown dough, as it is affectionately called, can be caused by a number of things. So, I'll start at the beginning of the process and work my way through and … More
Tom Lehmann: In Lehmann's Terms
In Lehmann's terms
Question: We currently hand-toss our dough, but with new stores opening we want to automate our dough forming operation. What is the best way to form our dough so it still looks like hand-tossed? Answer: The two best methods to use for a machine to produce a formed dough skin … More